Tangy Mustard Salad Dressing

Introduction

I like to keep a few go-to dressings in rotation, and this tangy mustard salad dressing quickly earned its place on that list. There’s something about the way the sharpness of mustard pairs with punchy vinegar and just a touch of sweetness — it wakes up whatever it touches.

It’s an unexpected but excellent pairing for my buffalo chicken salad — which is usually served with blue cheese or ranch, but this dressing adds a bold twist that never disappoints. Whether you’re dressing greens, grilled veggies, or warm grain bowls, this versatile blend brings flavor in all the right ways.

Why This Recipe Works

• Comes together quickly with just a bowl and whisk — or simply shake it up in a jar for easy cleanup.
• Made with clean, recognizable ingredients you can feel good about — no preservatives or fillers here.
• Doubles as more than just a dressing, making a flavorful marinade or a delicious dip for fresh bread — especially my rustic rosemary parmesan bread.
• Delivers bold, vibrant flavor thanks to the punchy mix of mustard, vinegar, garlic, and dill.
• Stores well in the fridge and actually tastes even better after a few hours of rest.

Ingredients For Tangy Salad Dressing

This recipe works with whatever you have on hand, but the better the ingredients, the better the dressing.

• Stone ground mustard: The bold flavor and rustic texture of this variety of mustard gives this dressing its signature character.
• White wine vinegar: Milder than red or apple cider vinegar, this vinegar delivers tangy acidity that sharpens the flavor of the dressing without overshadowing the mustard.
• Honey: Softens the sharpness of the mustard and vinegar with just enough sweetness to round out the dressing.
• Worcestershire sauce: Contributes a layered umami depth that gives this dressing the complexity of a classic steakhouse blend.

See recipe card below for full information on ingredients and quantities.

Variations or Substitutions

• Change the seasoning by swapping dill for cayenne, oregano, thyme, or basil. Use fresh herbs whenever possible.
• Use a different mustard like Dijon or whole grain — just avoid overly tangy types like champagne mustard.
• Substitute the vinegar depending on your taste — try red wine, balsamic, or apple cider vinegar.
• Switch the citrus with lime or orange juice for a different twist.
• Replace Worcestershire with soy sauce or liquid aminos for an Asian-inspired variation, similar in spirit to my spicy peanut salad dressing.

How To Make Tangy Mustard Salad Dressing

Making this dressing couldn’t be easier and can be done in one bowl, jar, or blender.

Recipe FAQs

Serve

This dressing is more than just a salad topper. It’s fantastic as a vegetable dip (thickened with sour cream), a quick marinade for meat or seafood, and a dip for my easy no-knead bread recipe. I love using it to roast vegetables or even to liven up grain bowls.

If you’re in the habit of making a few sauces at the start of the week, this one deserves a place in your fridge. It’s the kind of dressing that gets better every time you use it.

Expert Tips

• Use a mason jar for easy prep: Shake the ingredients together in the jar instead of whisking in a bowl.
• Thin the consistency if needed: Add extra olive oil to reach your desired pourability.
• Use it as a marinade: This dressing works well to marinate meats, seafood, or roasted vegetables.
• Store in the fridge: Keep in an airtight container in the refrigerator for up to 2 weeks.
• Shake before serving: The dressing may separate over time, so shake well before using.